Amid Johnny Brusco's NY-Style Pizza's family-friendly milieu, diners devour the restaurant's savory garlic knots by the plateful to get ready for massive New York?style pies and classic Italian dishes. With ties that stretch back nearly 50 years to a pizzeria in Manlius, New York, Johnny Brusco's bakes authentic flavors into every order and entertains groups in a dining room?bedecked with TVs for comfortable sports-watching?or at patio tables in the heart of Norton Commons. The extensive pizza menu includes gluten-free pies, as well, and their beverage list encompasses a lengthy selection of craft beer and wines.
The first location of Puccini’s Smiling Teeth opened in Indianapolis in March of 1991 to widespread acclaim. Though they've since added 13 other locations and expanded the menu to include Italian chicken entrees, salads, and sandwiches, they have never compromised their strict standards for pizza. They build each crust from gluten-free rice flour or all-natural, bleach-free wheat flour. This dough forms the foundation of nearly 20 specialty pies topped with imported cheeses, sun-dried California tomatoes, fresh herbs, shrimp, and other gourmet ingredients.
The chefs also toss pastas—made gluten-free with corn, upon request—with vodka-cream, alfredo, and diavolo sauces, and cook up meats such as shrimp and piccata-style chicken. Accompanying the food is a compact wine list and a selection of craft and gluten-free brews tapped from the naturally occurring beer geysers of Indiana and the Midwest.
Throughout history, some have used flags to stake their claim on a corner of the world. Others have drawn lines on maps. But it’s pizza that firmly marks the territory of Kenna’s Korner, where cooks hand toss their dough before colonizing it with dozens of fresh toppings. Served with ranch dressing on the side, the Kenna’s Special combines buffalo-wing meat with bacon, mushrooms, jalapeños, and onions, slathering the assortment in special sauce and two kinds of cheeses. Kenna’s rounds out its menu with salads and a selection of sub sandwiches, each nestled within an 8-inch hoagie roll and filled with everything from double hamburger patties to beef and sausage swimming in pizza sauce.
The community-centered chefs at Papalinos hand-toss a menu of fresh, New York–style pizzas, crafted from house-made dough and locally sourced cheeses and veggies. Crown an expansive 18-inch pie with a decadent dusting of artisan toppings such as house-cured bacon and local mushrooms, or opt for classic NYC toppings, which include fresh-cut pineapple, house-made fennel-and-sage sausage, and crinkle-cut back issues of the New Yorker. Swirls of italian plum-tomato sauce and whole-milk mozzarella cheese smother each slice in rich and colorful flavors and spicy hints of oregano and basil, inviting diners to wash down each savory slice with bubbly sips of iced tea or fountain or bottled soda.
The tasty array of casual Italian tastes at Bearno's will warm bellies while the friendly neighborhood service warms tomato-shaped hearts. Appetizers such as spicy boneless chicken wings ($7.49 for a large) and garlic cheese stix ($7.49) lay the foundation for a robustly-flavored repast, while fresh salads ($3.99–$10.99) cleanse the palate in preparation for savory sandwiches ($7.39–$8.99), build-your-own or pre-conceived specialty pizzas ($8.99–$37.99), and classic pasta dishes. Wrap paws around a slice of Mama Bearno's pizza, loaded with sausage, pepperoni, mushrooms, onions, green peppers, olives, and mozzarella ($17.99 for a medium), or mumble a mouthful of chicken parmesan with a side of mostaccioli ($7.99). If you are having trouble deciding between menu categories, opt for a hybrid open-faced pizza hoagie ($7.39), or blindfold your index finger and point.
The pizza-slingers at Papa John’s build their pies with fresh-dough crusts composed of high-protein flour and filtered water that are hand tossed, then baked to a golden brown. Every pizza comes covered with with vine-ripened tomato sauce and 100% mozzarella cheese, and can be strewn with a cornucopia of toppings, from locally sourced green peppers and onions to beef, ham and spicy Italian sausage. The Hawaiian-barbecue-chicken pie hoards all bacon, onions, grilled chicken, and pineapple within a five-mile radius, and the pepperoni-and-sausage-topped John’s Favorite is the only pie to never have sat in the kitchen’s time-out chair. Chefs dust parmesan cheese and garlic on fluffy breadsticks, and lather wings in honey-chipotle, spicy, or traditional barbecue sauce. The Cinnapie dessert seals meals with a gathering of apple, cinnamon, and icing sweeter than a kitten in sugar-coated pajamas. Enter your zip code into the online menu to see a full list of prices for pies baking in your area.